Eggplant Parm Subs

The one bad thing about being married to Adam is that he absolutely abhors eggplant. It's the one thing he really won't eat. For some strange reason though, I was in the mood for an eggplant parmesan sub. To satisfy both of us, he made a chicken meatball sub while I prepared my eggplant. Other than the main stuffing, our meals included the same ingredients, so it was no problem to do double duty. To make a healthier alternative to the fried eggplant parmesan, I baked the eggplant until tender and then broiled them to add crispness. They turned out perfectly. Paired with a simple salad, we had a fantastically filling and comforting meal.

Eggplant Parm Sub

By really stuffing the sub, 1 medium-sized eggplant will feed 2 people, depending on the size of the sub roll.

1 medium-sized eggplant, sliced into rounds
1 egg, beaten
1 cup breadcrumbs
cooking spray
salt

marinara sauce (jarred is absolutely fine)
1/2 cup mozzarella cheese
2 sub rolls

1. Preheat the oven to 400. Prepare a baking sheet by covering it in aluminum foil and spraying with cooking oil.
2. Dip the eggplant slices into the beaten egg, then coat in breadcrumbs on both sides. Lay eggplant on the baking sheet and sprinkle with salt. Bake for 15 minutes, or until soft and tender. Then, broil for 2-3 minutes on each side until browned and crispy.
3. Meanwhile, heat the marinara sauce on the stove-top or in the microwave. Cut the sub rolls almost all the way through and scoop out some of the bread inside to make room for the filling. Layer a bit of mozzarella cheese on the bottom. Stuff the eggplant slices inside and top with more cheese. Broil until the cheese has melted. Top with marinara sauce. Have plenty of napkins at the ready.